Ingredients

To make the Puff pastry :
200 gr flour t55
200 gr unsalted butter
100 gr water
10 gr salt
To make the caramelised Pineapple :
1000 gr pineapple
100 gr caster sugar
50 gr butter
To make the coconut & lemongrass sorbet :
1000 gr water
1000 gr coconut puree
300 gr caster sugar
20 gr stabilizer
50 gr lemon juice
100 gr Trimoline
2 bunch lemongrass

Method

To make the puff pastry:
1) See process for puff pastry making.
2) Cut and core pineapple into rings 3 cm thick. Using a ramekin, make a dry caramel into it and set.
3) Place a ring of pineapple in the ramekin and top with a spoon of butter and a spoon of brown sugar bake at 200C for 15 minutes and place a round of puff pastry 0.5 cm thick on the top of the pineapple covering the edges of the ramekin.
4) Bake at 200C for 30 minutes until you get a golden crisp pastry serve warm.
To make the caramelised pineapple:
1) Cut the pineapple in small quarters.
2)Make a light caramel in a frying pan.
3)Add in the butter and the rum until cooked.
4)Add in the pineapples pieces and roast both side adding some rum and flaming it.
5) When nice and coloured, transfer the pan in the oven at 200C For 5 min.
6) Reserve until serve.
To make the coconut & lemongrass sorbet:
1) Boil the water and the coconut milk together with the lemongrass previously smashed on a chopping board.
2)Infuse the mix for 24 hours.
3)Pass through the mix with a chinois and top up the missing weight with coconut water.
4) Add in the rest of the ingrdient and boil to 75C FOR 10 MIN. Reserve for 12 hours.
5) Use the ice cream machine until set consistency.

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